A comparative study of physicochemical tests for quality prediction of Argentine wheat flours used as corrector flours and for cookie production

Several physicochemical tests are employed in quality evaluation of wheat. Most of the exported Argentinean wheat flour is used as corrector flour in breadmaking. A small percentage is actually used in cookie production. No study has determined which predictive tests are most suitable for the quality prediction of bread (using flour as corrector) and cookies made from Argentinean wheat. The objectives of this study were to compare the suitability of predictive tests in the assessment of wheat flour attributes in the production of bread and cookies and to establish the relationship between the tests and flour components. Several expected associations were found between the SRC test and the composition parameters. Moreover, various flour components influencing the SDS sedimentation index (SDS-SI), the Zeleny index and the alkaline water retention capacity (AWRC) were established. The cookie factor (CF) was negatively correlated with sucrose, carbonate and water SRC and with AWRC. In addition, the bread loaf specific volume (LV) was correlated with the SDS-SI, the Zeleny index and the lactic acid SRC. In conclusion, several components of Argentine wheat affecting predictive tests were found. The SRC test allowed straight assessment of the bread and cookie quality of Argentinean wheat.     

对肥水条件反应不同的大豆品种根系性状的比较研究

采用盆栽方法，对黑龙江省和吉林省的3份抗旱性大豆品种和5份喜肥水性大豆品种的根系性状进行了比较研究。结果表明：不同特性大豆品种的根系性状存在差异，与喜肥水性大豆品种相比，抗旱性大豆品种根系比较发达，具有相对较大的根系重量、较大的根体积、较强的根系吸收活性及较发达的主根和下部侧根。     

A comparative study in five laboratories on detection ofClavibacter michiganensis subsp.sepedonicus in potato stems and tubers

Summary Potato stems and tubers grown in the field from seed tubers inoculated withClavibacter michiganensis subsp.sepedonicus, which causes bacterial ring rot, were tested by indirect, sandwich enzyme-linked immunosorbent assay (ELISA) in five laboratories. Correlation between values for each experimental treatment from the five laboratories was greater (r=0.86) than correlation between values for individual samples (r=0.71). When three or more laboratories obtained ELISA values of ≥0.200 for a sample, that sample was presumed to be positive. Conversely, when three or more laboratories obtained ELISA values <0.200, the consensus determination was regarded as negative. The percentage of stem and tuber samples that were in agreement with the consensus ELISA determination varied from 65.5 to 96.7%. Indirect immunofluorescence tests, conducted on the same samples in two laboratories, were consistent with 83.4–91.9% of the consensus ELISA determinations. Presence or absence ofC.m. sepedonicus was confirmed in some samples by an eggplant bioassay and direct isolatiion of the bacterium. The ELISA procedure was well suited for screening large numbers of samples and this study confirms it to be a promising procedure in routine indexing of seed potatoes forC.m. sepedonicus.     

北方春大豆生育期性状在不同播季及生态区的反应

选用北方春大豆品种,在7个大豆生态区采用春、夏、秋三季播种的生育期资料,分析了北方春大豆生育期性状的特点,包括生育前期、生育后期、全生育期日数及生育期结构(R/V)和标准差.研究结果将为深化大豆生态区划及品种的合理布局、育种提供重要的科学依据.     

Effects of added enzymes on sorted,unsorted and sorted-out barley: A model study on realtime viscosity and process potentials using rapid visco analyser

Barley sorting is an important step for selecting grain of required quality for malting prior to brewing. However, brewing with unmalted barley with added enzymes has been thoroughly proven, raising the question of whether traditional sorting for high quality malting-barley is still necessary. To gain more insight on this, we examine realtime viscosity of sorted-out and unsorted barley during downscaled mashing with added enzymes in comparison with malting quality sorted barley. A rapid visco analyser was used to simulate brewery mashing process at lab scale together with two commercial enzymes (Ondea^®-Pro and Cellic^®-CTec2). During downscaled mashing, viscosity profile of sorted-out barley was markedly different from others, irrespective of enzyme type, whereas a small difference was observed between the sorted and un-sorted barley. Furthermore, whilst sorted-out barley generated lowest sugar-concentration, unsorted and sorted barley resulted in higher sugar-content, regardless of the enzyme used. In terms of filterability, the Ondea^®-Pro treatment resulted in significantly lower-turbidity and smaller particle-size compared to Cellic^®-CTec2; however, this effect was observed in sorted and unsorted barley but not in sorted-out barley. Consequently, we find that unsorted barley demonstrates great potential for brewing with added enzymes and its use may help to improve sustainability of the brewing process.